Crispy pata is another of the sinful ways Filipinos love their pork. In this party fare mainstay, a whole pork leg is simmered in spices until fork-tender, refrigerated overnight to dry and then deep-fried until the meat is moist and succulent and the skin golden and crisp.The recipe calls for adding a small amount of water to the hot oil at the end of cooking to achieve a nicely-blistered rind. As in any kitchen activity, please practice caution and be wary of hot oil splatters.
INGREDIENTS
- 1 whole pork leg
- 1 cup vinegar
- 1 (12 ounces) 7-up or Sprite
- 6 cups + ¼ cup water
- 1 head garlic, peeled and minced
- 1 tablespoon peppercorns
- 3 bay leaves
- ⅓ cup salt
- 4 cups oil
- 2 tablespoons fish sauce
- 2 tablespoons flour
- For the Dipping Sauce
- 1 cup vinegar
- ¼ soy sauce
- 2 shallots, peeled and chopped
- 3 cloves garlic, peeled and minced
- 2 Thai chili peppers, peeled and minced
- salt and pepper to taste
INSTRUCTIONS
- With a knife, scrape any stray hairs on pork leg and trim off nails.
- In a large pot over medium heat, combine pork leg, vinegar, 7-up, 6 cups of the water, garlic, peppercorns, bay leaves and salt. Bring to a boil, skimming scum that may accumulate to top. Lower heat, cover and then simmer for about 1-1/2 to 2 hours or until meat is tender. If the meat is drying before it is fully cooked, add more water in 1 cup increments.
- Drain pork leg, discarding liquid and aromatics. Place on a rack and allow to dry, uncovered, in the refrigerator for at least 12 hours or overnight. Before frying, rub the outside skin with fish sauce and lightly sprinkle with flour.
- In a large pot over medium heat, heat about 4 to 5 cups of oil. Gently add pork leg and deep-fry, turning as needed, until golden. Turn off heat and carefully pour the remaining ¼ cup of the water on the pork (this will further crisp the skin). Remove from heat and drain on a wire rack set over a baking sheet. Serve hot with dipping sauce.
Dipping Sauce
- In a small bowl, combine vinegar, soy sauce, shallots, garlic, chili peppers and salt and pepper to taste. Stir well.
Credits to: kawalingpinoy.com
